Author
Topic: Howard's Pizza dough (Read 8595 times)

SydTracked

This recipe was passed to me from the owner of a chain of Pizza parlors in the western United States! The shops were running in the 60s!It makes a great Deep Dish! All in all is works fine for a general pizza dough.

1) Add the water to the mixing bowl, and then add the malt (or sugar) to the lukewarm water. (105 deg./42deg, C) Stir to dissolve!2) Add the yeast and let stand until creamy, about 10 minutes.3) Scald milk then add the buttermilk and salt (make sure the mixture is cool to warm) then add to the water yeast mixture.4) In a heavy-duty mixer slowly add the flour until the dough pulls away from the side of the bowel and forms a ball, add water if you need to. Mix for 10 minutes.5) If you want a thin cracker crust then add flour till the dough is scrappy and rough in appearance)For a deep dish you will want moist dough, New York not as moist and a cracker thin crust dry and scrappy (as long as you can form the scraps into a ball using your hands to press them together)6) After 10 minutes, add oil (butter) and mix for 2 to 3 additional minutes. And that’s it.

Rise Methods:

Deep dish and New York: Cover and allow rising at room temperate for 2 hours or till double in size. Push down the dough, knead briefly and allow rising an additional 2 hours until approximately doubled in bulk.

This looks like a great recipe, think I'll try this out. I almost missed out on seeingit. I hope the software in future will let us check a button off, so that any post made to the forum will send me an email alert, - that would be just too great

Anyway the recipe looks super, thanks much for sharing that !

Mark.

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Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

SydTracked

So what do I like about it? The flavor, I like the flavor the buttermilk gives it!I often use more buttermilk than what the recipe calls for, as much as 50% Water and buttermilk! Depending on the kind of flour you use, you will need to adjust the amount of water used! For New York dough I add water till the dough is moist!The original recipe I posted is dry dough so please bare that in mind!For moist dough you could use 1-cup liquid to 3 cups flour.